Seared Pork Tenderloin Medallions

with Roasted Carrot, Avocado & Orange Salad over Farro

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Farro, or emmer, is one of the oldest grains on earth and was a staple food item in the Roman Empire. It was originally cultivated in the Middle East, but it is now commonly grown in the mountainous regions of Ethiopia and Italy. High in protein, fiber, and iron, the grain’s nutty flavor is complemented by rich avocado, sweet roasted carrots and bright and acidic orange.

See Plans

Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

12 oz Pork Tenderloin
1 Avocado
1 Carrot
1 bunch Parsley
1 bunch Oregano
1 Small Red Onion
1 Lime
⅔ cup Farro
1 Orange
1 Tbsp Honey
1 tsp Hot Hungarian Paprika
1 tsp Ground Cumin

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 425°F. Heat a medium pot of salted water to boiling. Cut the limes into quarters. Peel and thinly slice the avocado, then top with the juice of 1 lime wedge to prevent browning. Peel the carrot and cut the carrot in half, then into ½-inch-wide sticks. Pick the parsley and oregano leaves off the stem, then roughly chop the oregano leaves. Peel and thinly slice the red onion. Cut the pork tenderloin into 6 1-inch medallions.

2 Make the orange supremes:

Cut the top and bottom of the orange off, so it sits flat on the cutting board, then cut away the peel and white pith. Using a knife, cut out segments (or supremes) from between the membranes, placing them in a small bowl. Squeeze the juice from the leftover membranes over the orange supremes.

3 Toast & cook the farro:

Place the farro on a clean, dry sheet pan and toast in the oven for 4 to 6 minutes, or until toasted and fragrant. Once the water is boiling, add the toasted farro and cook 22 to 25 minutes, or until tender. Drain thoroughly and return to pot. Stir in the juice from the orange supremes, 1 tablespoon of olive oil and season with salt and pepper to taste.

4 Roast the carrots:

While the farro cooks, roast the carrots. Place the carrots on a sheet pan, then drizzle with olive oil and season with salt and pepper to taste. Toss to thoroughly coat. Roast 10 to 12 minutes, or until tender, stirring halfway through.

5 Cook the pork:

While the carrots roast, coat the pork medallions with the paprika, cumin, oregano and season with salt and pepper. Drizzle with a little olive oil, then rub the seasonings into the meat. In a medium pan, heat a couple teaspoons of olive oil on medium until hot. Cook the coated pork medallions 3 to 4 minutes per side, for medium, or until the desired doneness. Remove from heat and transfer the pork to a plate, leaving any drippings in the pan. Add the roasted carrots to the pan and toss to coat.

6 Make the lime-honey vinaigrette & salad:

In a small bowl, combine the juice from the remaining lime wedges and honey; season with salt and pepper. Slowly whisk in 1 to 2 tablespoons olive oil until well combined. In a separate bowl, combine the carrots, orange supremes, avocado, red onion and parsley leaves. Toss with some of the lime-honey vinaigrette (you may have extra vinaigrette) and season with salt and pepper to taste. To plate your dish, divide the dressed farro between 2 plates and place 3 pork medallions on each plate. Top with the salad, using any remaining vinaigrette to garnish the plate. Enjoy!